How to make Deb’s herb butters, aioli and pineapple fresca

We had a great time last Saturday with the folks from Dillwood Farms and appreciate them hosting our Veggie Gardening Class and Cooking Demo. Afterwards, Deb had a ball sharing tips and tastes while showing how to create the perfect culinary container garden for the gourmand gardener in you! Her French and Italian gardens were big hits with the attendees and she promised to share her recipes for the tastings she offered so here you go. Be sure to add these gems to your recipe repertoire for easy summer (or anytime) entertaining! [gallery order="DESC" orderby="rand"] Herb Butters: French:  Beat 1 stick unsalted butter til soft, add 1 T fresh lemon juice and a healthy pinch of kosher or sea salt.  Mince a healthy tablespoon each of garlic chives, flatleaf parsley and thyme.  Mix briefly, then refrigerate.  I usually form into a log with film (saran wrap) so I can keep handy in fridge and just cut off a pat or two as I need it.  Marvelous on baguette slices, but also under skin of chicken before roasting, or over potatoes, carrots etc. Italian:   Beat 1 stick unsalted butter til soft.  Add 1 T fruity olive oil (Tuscan is my fave) and 1 t kosher or sea salt.  Mince  1 healthy T each of flatleaf parsley, basil and rosemary.  Sprinkle with red pepper flakes and black pepper.  Mix, refrigerate in form as above.  Fantastic on steak off the grill or on other grilled or roasted meat.  Also on baguette slices. Herb Aioli:   Into food processor, add 1 garlic clove run through a garlic press OR grated on a rasp.  Add 1 T each minced rosemary, thyme, fresh lemon juice.  Also add 2 egg yolks, a pinch of sugar and salt & pepper to taste.  Whiz about 10 seconds.  Through the feed tube, drizzle in ¾ C EVOO.  This will take about 30-40 seconds.  Fabulous over hard boiled eggs, asparagus, any white fish.  Another way I transform it is to add freshly grated parmesan or asiago cheese, spread on baguette slices and broil just long enough to toast.  So good. Pineapple Fresca: Chop fresh pineapple into bite-sized cubes.  In small saucepan mix ½ C sugar and ½ C water.  Add 1 mint stem with leaves (any flavor mint you prefer) and same quantity of fresh basil.  Bring to boil, turn off and cover and steep until cool.  Discard herbs, add the pineapple bites and refrigerate til VERY cold.  Delish!